Ribeye - Non grilling preparation? (NSR)

[freshies]

good stuff. I generally prefer to grill my steaks, but love the cast iron skillet/oven combo for good pork chops. get some neiman ranch organic boneless pork chops (have butcher filet them in half if too thick), dry rub sea salt, cracked pepper and garlic (also, santa maria rub is good too), and then do the olive oil sear technique and into the oven move. good stuff!

[KQ]

Iceman's suggested method works great if you can't grill. I recently picked up a cast iron grill pan and it seems to work even better then the standard cast iron. You get grill marks to make your presentation all that much more impressive for your lady friends and it reduces the char factor. cast iron appreciation: http://www.tetongravity.com/forums/s...ad.php?t=20165

I think Iceman was thinking of a plain skillet not the kind with the raised bottom. Can't deglaze those very well (if at all).

Cast iron...good. I have my Gram's that she got as a wedding present in 1928. I also highly recomment Le Creuset

http://www.lecreuset.com/usa/images/...n_features.jpg



Le Creuset

P.S. Try buying it on Ebay for rock bottom prices. I got a 7.5 quart oven for $70.00 - they retail for close to $200.

[KQ]

oooh check this out from the Le Creuset site:


http://www.lecreuset.com/usa/images/...e_%2867%29.jpg

Peppered Steaks with Wine Sauce

Le Creuset Piece: Iron Handle Skillet
Preparation Time: 15 Min.

Main Ingredient: Beef
Cooking Time: 15 Min.

Course: Main Dish
Servings: 4



INGREDIENTS


four 8 oz. good-quality steaks such as filet, sirloin, or small porterhouse
2 tbs. vegetable oil
2 tbs. black peppercorns, crushed
½ tsp. coarse sea salt

For the wine sauce:
1 tbs. butter, softened
1 tbs. vegetable oil
2 shallots, chopped finely
1 garlic clove, crushed
1 tbs. all-purpose flour
1 cup port wine or other sweet red wine
1 tsp. mild prepared mustard
1 tsp. sugar
1 tbs. tomato paste






DIRECTIONS

1. Prepare the steaks by brushing both side with a little oil, then turn them in a mixture of the peppercorns and salt, pressing it well into the surface.

2. To make the sauce, melt the butter with the oil in the frypan or skillet over medium heat. Add the shallots and fry, stirring, until they begin to soften. Add the garlic and fry for one minute longer.

3. Add the flour and stir until it absorbs the excess butter and oil. Gradually stir in the port, mustard, sugar, and tomato paste with seasoning to taste. Simmer slowly while cooking the steaks.

4. To cook the steaks, heat the remaining vegetable oil in another pan skillet over medium heat. When hot, add the steaks and cook for 2 to 3 minutes on each side adjusting the cooking time to suit personal taste. Take care when cooking because the peppercorns will give off a pungent aroma; use an overhead extractor if possible. When the steaks are cooked, pour the sauce into the pan, warm through briefly and serve with a little sauce spooned around the steaks.

[non grata]

subbing red wine with cider also works well.

[cmsummit]

MMMMM.................Ribeye(Homer Simpson drooling sound).

[Buster Highmen]

1) Find obese travsvestite.
2) Expose cellulite ridden thighs of said transvestite.
3) Rub steak on inside of thighs.
4) Sear in cast iron skillet.
5) Pair with 1986 BV Reserve or 1979 Petrus

[Dantheman]

Stay away from salt and Lawry's type (too much salt). Salt draws juices out of the meat.

Gotta disagree here. Salt will draw some moisture out of the meat but it will bring along a lot of water soluble proteins to the surface. It's those proteins that give you a great crust.

The method I go with:

Throw a heavy cast iron skillet in the oven and set it to 500F. You want that pan HOT. Pull the meat out of the fridge so it can come to room temp and give each side a generous sprinkling of kosher salt. When the meat is warm and the oven hot, put the pan on the stove and, assuming you don't have some kind of professional range, give it all the heat you've got. Give the meat a very light coating of a high smoke-point oil and maybe some non-burning spices of your liking. Now that your pan nuclear hot, add the steak and DON'T TOUCH IT for 1 minute. Flip it and do the same. When the minute is up send it straight to the oven for 2 minutes for med. rare, 3 for medium. After the 2 minutes, flip the steak and give it another 2-3 minutes. Once it's done put it on a plate, cover with foil and let it rest 5 minutes, this is key to retaining juiciness. Use the time to make one of the killer sauces already posted.

An exhaust hood is highly recommended.

[Professor]

'nother option.... But this requires two skillets or pans (one should be cast iron if possible). Bring both up to a scorching heat and as soon as the steak hits the first skillet, put the second one (cast iron) on top. For me about 30 seconds is all it takes, but for those that like overcooked steaks.... I mean Medium Rare, should take about 2 minutes. Cast iron works best since it is heavy and retains the high heat. Oh yeah, and for seasoning, rub the steak with Olive Oil and then salt and pepper and a little "massage" with the combo is good. I prefer to season the steak early and let it marinate a bit, but it can be done immediately before cooking as well. BTW I think cow is YUMMY!

[Stu Gotz]

5) Pair with 1986 BV Reserve or 1979 Petrus

I was thinking more along the lines of Two Buck Chuck.

[KQ]

I was thinking more along the lines of Two Buck Chuck.

You what a great wine at a good price? Try Six Prong Red. It's a blend out of the Columbia Valley (Washington) by Charlie Hoppes. I've been able to pick it up in Seattle for $10.99 a bottle. Nice fruit, good finish.

Avalonwine.com

[Stu Gotz]

You what a great wine at a good price? Try Six Prong Red. It's a blend out of the Columbia Valley (Washington) by Charlie Hoppes. I've been able to pick it up in Seattle for $10.99 a bottle. Nice fruit, good finish.

Avalonwine.com

I have a Frog's Leap Cab that I think will do the trick.

[yogachik]

Don't touch the steak.

[Tippster]

You what a great wine at a good price? Try Six Prong Red. It's a blend out of the Columbia Valley (Washington) by Charlie Hoppes. I've been able to pick it up in Seattle for $10.99 a bottle. Nice fruit, good finish.

Avalonwine.com

Wine is a must. No slice of cow should go w/o it.

KQ - check out Big Tattoo Red. It's yummy, and goes to a good cause. Usually around $8-10. (86 - WS)

http://www.bigtattoowines.com/

For WA wines for cheap I love:

2001 Covey Run Syrah (87 - WS) costs $6 here in DC
2001 Columbia Crest Cabernet Sauvignon Grand Estates (89 - WS) $7

If you like Merlots the two wineries above have even better (89/90 - WS) wines for the same $$.

Anyone else notice that the recipes are all basically the same? No one said: Cube the meat, throw in a wok... etc.

Ribeyes = the Tippster's favorite slice of cow (or Buffalo!) I've got about 10 of them in my freezer. Gotta love Price Club beef. $7/lb!!

[Professor]

Since we are now on a new subject, away from the meat and into the wine... Try "Red Truck", good red table wine and I think it is $9 or $10 a bottle even here in Utahr....

[fez]

for you bargain red wine shoppers, i just picked up a box (yes a box) of Carmenet Cab. From the makers of Dynamite Cab.

I thought it was a magnum bottle in a box but no, its the equivalent of 4 bottles for $15 bucks and is rather drinkable.

[glademaster]

If they're thick enough, cut them open and stuff them with the fillings of your choice, usually some kind of cheese, garlic, etc. Bake in the oven at 350 until they're cooked to you liking and you have very tasty, tender steaks without a grill. Although if I were you, I'd buy a damn grill ASAP.

Why the hell am I chiming in on steak recipes, I don't even eat beef. Whatever.

[altachic]

Gotta disagree here. Salt will draw some moisture out of the meat but it will bring along a lot of water soluble proteins to the surface. It's those proteins that give you a great crust.

The method I go with:

Throw a heavy cast iron skillet in the oven and set it to 500F. You want that pan HOT. Pull the meat out of the fridge so it can come to room temp and give each side a generous sprinkling of kosher salt. When the meat is warm and the oven hot, put the pan on the stove and, assuming you don't have some kind of professional range, give it all the heat you've got. Give the meat a very light coating of a high smoke-point oil and maybe some non-burning spices of your liking. Now that your pan nuclear hot, add the steak and DON'T TOUCH IT for 1 minute. Flip it and do the same. When the minute is up send it straight to the oven for 2 minutes for med. rare, 3 for medium. After the 2 minutes, flip the steak and give it another 2-3 minutes. Once it's done put it on a plate, cover with foil and let it rest 5 minutes, this is key to retaining juiciness. Use the time to make one of the killer sauces already posted.

An exhaust hood is highly recommended.

Ok, you better be cooking me steak next week!


You rule.